[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods].

[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods]. Shokuhin Eiseigaku Zasshi. 2018;59(1):30-35 Authors: Sugiki M, Miyakawa H, Tahara S, Yamamoto S, Sakamaki N, Sadamasu Y, Uematsu Y, Monma K Abstract A quantitative analysis by HPLC of α-glucosyltransferase-treated stevia in foods was considered. This analysis is the way which hydrolyzed α-glucosyltransferase-treated stevia in the stevioside (SS) and the rebaudioside A (RS) using a glucoamylase. Recovery (%) of α-glucosyltransferase-treated stevia, spiked at 200 mg/kg in various foods, were more than 80% and the relative standard deviations were less than 5.0% as SS and RS for the rate of collection. A qualitative analysis by LC-MS/MS was performed 36 products of commercial foods containing stevia. We quantified of 11 products in which α-glucosyltransferase-treated stevia was detected. Quantitative value was at most 180 mg/kg as SS, at most 70 mg/kg as RS. PMID: 29743465 [PubMed - in process]
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research